André Daguin (20 September 1935 – 3 December 2019) was a French chef who owned, cooked, and ran the kitchen at Hôtel de France in Auch, which he inherited from his parents, before selling it to Roland Garreau in 1997.
He was heralded for his regional cuisine, such as duck breast and a fresh foie gras with langoustines, or a white bean ice cream.'
He is the co-author of several books on cooking, such as Le nouveau cuisinier Gascon (1981), and 1 canard 2 Daguin (2010).
He attempted to run for office in Auch several times with the Union for French Democracy, but was unsuccessful.
[6] He served on the French Economic, Social and Environmental Council, and was a columnist for Les Grandes Gueules.